READY IN: 7minsYIELD: 1 cup


  • 3egg yolks
  • 1tablespoonlemon juice
  • 14 teaspoonsea salt, ground
  • 14 teaspoonblack pepper
  • 1cupbutter, melted

  • In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper.
  • Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks – gradually heat up the yolks.
  • When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don’t shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth.
  • If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup.
  • Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.
  • Source: Read Full Article